Print

How to Smoke Salmon

How to Smoke Salmon
Print Recipe

Learn how to smoke fresh salmon at home with this simple and rewarding recipe. Transform a high-quality salmon fillet into a smoky, tender delicacy with rich, savory flavors and a perfect texture. Ideal for seafood lovers of all skill levels, this method preserves the nutritional benefits of salmon while offering a customizable and impressive gourmet dish.

Ingredients

Scale

Salmon and Cure

  • 1 high-quality fresh salmon fillet, skin-on (about 2 to 3 pounds)
  • 1/4 cup sea salt
  • 1/4 cup brown sugar
  • 1 tablespoon freshly ground black pepper

Smoking

  • Wood chips (Alder or Apple), soaked in water for at least 30 minutes
  • Lemon slices (optional, for aroma)

Optional Variations

  • Honey (for glazing during last minutes of smoking)
  • Cayenne pepper or chili flakes (to add heat in curing mix)
  • Fresh dill or thyme (mixed into cure)
  • Gluten-Free Soy Sauce (for marinade)

Instructions

  1. Prepare the Cure: In a bowl, mix sea salt, brown sugar, and freshly ground black pepper thoroughly. This cure will draw moisture from the salmon and season it evenly.
  2. Cure the Salmon: Place the salmon fillet skin-side down in a shallow dish. Generously sprinkle the cure mixture all over the flesh, covering evenly. Cover the dish with plastic wrap and refrigerate for 4 to 6 hours to allow the cure to firm the texture and develop flavor.
  3. Rinse and Dry: After curing, rinse the salmon under cold water to wash away excess salt and sugar. Pat it dry with paper towels. Then place it on a rack and let it air dry for about 1 hour to form a tacky surface called a pellicle, essential for proper smoke adherence.
  4. Prepare Your Smoker: Preheat the smoker to 225°F (107°C). Meanwhile, soak alder or apple wood chips in water for at least 30 minutes to produce a clean, aromatic smoke that complements the salmon.
  5. Smoke the Salmon: Place the salmon skin-side down on the smoker rack. Smoke gently for 1.5 to 3 hours, adjusting time based on fillet thickness. Maintain a steady temperature and monitor the color changing to a golden hue with rich smoky aroma developing.
  6. Cool and Serve: Remove the salmon from the smoker and allow it to cool slightly. Serve immediately or chill for stronger flavor and firmer texture. Store any leftovers properly in an airtight container in the refrigerator.

Notes

  • Choose the freshest salmon possible for the best taste and results.
  • Maintain a steady low temperature in the smoker to avoid drying out the fish.
  • Do not skip the pellicle formation; it is key for smoke adherence and flavor penetration.
  • Monitor smoking time closely to prevent over-smoking and bitterness.
  • Experiment with different wood chips like alder, apple, or cherry to personalize the smoke flavor.

Nutrition

Keywords: smoked salmon, how to smoke salmon, homemade smoked salmon, smoked fish, backyard smoking, salmon recipe, seafood, gluten free

Find it online: https://linacorner.com/how-to-smoke-salmon/